For the chicken: In a medium Ziploc bag, add the chicken breasts, lemon juice, Greek yogurt, garlic, oregano, salt and pepper. Seal the bag and give it a good shake to incorporate all ingredients and evenly coat the chicken.

Marinate at least 30 minutes and up to 12 hours.

Preheat the oven to 375 degrees.

Once oven is heated, place the chicken breasts on a large lined baking sheet. Bake the chicken for about 25 minutes. Let cool.

For the cucumber noodle mixture: While chicken is in the oven, use a spiralizer or mandolin to create cucumber noodles. If you don’t own a spiralizer, use a knife to slice the cucumbers into thin strands. Chopping into small chunks works just fine too!

Chop the tomatoes in half, and finely chop the onion.

For the dressing: Combine all ingredients in a blender, food processor, or Nutribullet. Or, simply whisk the ingredients until combined.

Prepare the bowls: Chop the chicken into small chunks and set aside.

Set out 4 medium bowls.

Place ¼ of the chopped chicken, cucumbers, tomatoes, and onions into each bowl. Add a ¼ cup of garbanzo beans to each bowl.

Pour the dressing over the mixture. Toss until the dressing is incorporated.

Top each cucumber bowl with 1 tbs each of feta, hummus, and tzatziki sauce.